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Pumpkin Chili


Ingredients:

1 yellow onion
1 carrot
1 bell pepper
1 tsp olive oil
2 to 3 cloves garlic, minced 
1 jalapeño, minced
2 tsp soy sauce
2 1/2 tbs mild chili powder
1 tsp dried oregano
1 tsp ground cumin
1 can (14.5 ounces) diced tomatoes
1 1/2 c Puréed pumpkin (do not use pie filing) 
2 cups vegetable broth or water
3 cups cooked beans
1 tbs lime juice
Toppings: cilantro, lime juice, chopped onion, avocado, tortilla strips 

Chop up the onion, carrot, and bell pepper into pieces no bigger than a bean. 

In a big soup pot, heat oil over medium heat and add onion, carrot, bell pepper and sauté until they begin to brown (about 5 minutes). Add garlic, jalapeño, soy sauce, and spices and cook for an additional 30 seconds. Add tomatoes, pumpkin, broth and beans and stir. Turn down heat, cover and let simmer for 15 minutes. Stirring occasionally. 

When it's finished simmering, turn off heat and stir in the lime juice. Serve with favorite toppings. 

Nom nom. 

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